Ingredients
Scale
- 3 to 4 lb ripe organic tomatoes, cut into wedges
- 2 bulbs garlic
- 1/2 onion, diced
- 1 tbsp extra-virgin olive oil
- 1 1/2 cups organic heavy cream
- 2 cups organic vegetable broth
- 4 tbsp organic tomato paste
- 1 tsp sea salt, plus more as needed
- 1 tsp all-purpose seasoning blend
- 1/2 tsp smoked paprika
Instructions
- Preheat your oven to 400°F (200°C). Place tomato wedges and whole garlic bulbs on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 25 minutes until soft and caramelized.
- In a large pot over medium heat, sauté diced onion until translucent (about 5 minutes).
- Squeeze roasted garlic into the pot, then add roasted tomatoes, vegetable broth, tomato paste, and seasonings. Simmer for about 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Return to low heat and stir in heavy cream; adjust seasoning if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 80mg